Sundog Farms

Sundog CSA July 8th, 2024

I have seriously been checking out our old canoe to make sure that it was floatable – especially after last week’s water dumps on our hill. Our gauge total for the week, ending on Thursday because that was our last measurable amount of moisture for the week, was 6.08. Today (Sunday) we felt drops now and then but the forecasted rainfall passed us by. We had been really pushing ourselves to dig potatoes because the weatherman said rain all day on Sunday starting in the morning and then pushed it back to two o’clock and then pushed it out of the forecast. I wondered because one of my neighbors years ago told me that if your shoes are wet with dew in the mornings, there will be no rain that evening and I was walking wet this morning. We did manage to get the spuds dug and crated and of course we will be eating potatoes in a lot of different forms in the coming week due to shovel cuts! We dug our green beans out of the mud that covered the plants and found that the harvest was small this week. We are putting it down to flooding and hoping for a better picking next week. Bugs are everywhere! Digging potatoes, we counted several praying mantis, countless grasshoppers, wheelie bugs and beetles of every size, shape and color.

The praying mantis is a beneficial insect for the garden and we spotted four of them just while weeding and digging potatoes. There are also superstitions surrounding the mantis – both good and bad. We are choosing to believe that it was a good sign to find that many concentrated in our garden and also considered it good luck that we did not get bit! Another biting insect hanging out in the garden this weekend in large numbers were katydids. I thought it would be good to show that although hand work is the norm for us in the garden, we are open to new ideas. Seth brought out his “big machine” to dig potatoes and move dirt, assuring us that he was working and not playing! 😊

No crossing that road Monday morning! We live on the west side of Dragoon Creek and it spent most of the day out of its banks. Even the small creeks and crossings became “giants” as evidenced by the “leavings” on the fences as they shrunk back into their normal channels. It seems impossible that water could gather in those quantities so quickly when you drive past those peaceful lazy waterways. And guess who loved this weather - not Hank, who looks a little uncomfortable hanging out with the swine herd Monday as they curiously checked him out to see if he wanted to play in the mud with them.

YOUR BAG THIS WEEK –

  • Potatoes
  • Cucumber
  • Swiss Chard
  • Onion
  • Basil
  • Squash
  • Kohlrabi
  • Cherry Tomatoes
  • Green Beans

Fourth of July was celebrated on the fifth of July here with Zach coming to light fireworks. We always like to try some new recipes and so along with “sticky chicken”, one of the things on our menu that evening was the recipe that had been in the SUNDOG a few weeks ago. It is delicious and simple so I am sending it again.

We added garlic powder and did not add the minced garlic until the last couple of minutes of cooking.

RECIPES - “From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce”.

Szechwan Green Beans – Still Life with Menu Cookbook

2-3 tablespoons sesame oil ½ teaspoon salt

2 pounds trimmed green beans crushed red pepper to taste (optional)

8 garlic cloves, minced

Place wok or heavy, deep skillet over medium-high heat. After a minute, add oil. After another minute, add green beans. Raise heat to high and stir-fry 5 minutes, until beans are well-seared. Add garlic, salt and optional red pepper. Stir-fry several more minutes, then remove from heat. Serve warm or at room temperature. Makes 6-8 servings.

From the Rolling Prairie Cookbook by Nancy O’Connor - Herbed Potatoes with Green Beans

Wash potatoes and cut in one-inch sections, leaving tiny potatoes whole. Wash and trim ends of green beans but leave full length. Mince ½ of a small onion. Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Add onions and sauté for 1 to 2 minutes. Add potatoes and sauté for 3 to 4 more minutes. Add several tablespoons water to skillet, reduce heat to medium-low, cover and cook until potatoes are just about tender. Add more water if necessary. Add green beans, several tablespoons of chopped fresh basil, a smaller amount of snipped fresh tarragon (or dried if fresh is not available), season with salt and pepper and cook, covered, just long enough to steam the beans tender-crisp. Feel free to add a splash of balsamic vinegar right before serving.

Summer Squash Wraps from One United Harvest - recipe shared by Penny & Brian Toth, Maple Creek Farm, Michigan

1 head of leaf lettuce (romaine, butterhead etc.)

3-5 small yellow squash, patty pan or zucchini

3 Tablespoons balsamic vinegar, divided

2 Tablespoons olive oil

Sea salt to taste

½ cup fresh croutons

¼ cup pine nuts, toasted (Cashews are a good substitute for pine nuts)

Wash lettuce in cold water and discard damaged leaves. Separate leaves (keeping them whole) and store in a plastic bag in the refrigerator. Wash and trim ends of summer squash. Do not peel them. Slice them lengthwise about one inch thick. Brush with balsamic vinegar and olive oil (about half of each) and salt. Cook them on a preheated smoky grill over medium heat. Cook several minutes on each side until slightly brown. Remove squash from grill and cube (in about one-inch cubes). Gently mix with croutons, pine nuts or cashews, remaining olive oil and balsamic vinegar. Salt to taste. Place in serving bowl. Place fresh cold lettuce leaves on a serving plate. Let each guest scoop the hot squash mixture and place it in the leaf, rolling it to be eaten like a taco or small burrito.

Walking out of the milk barn late this evening, I found myself looking at one of those moon sliver lit skies. I love watching the big full moon risings and settings and I also love the nightly reveals as a little more or a little less lights up the sky. The crisp slivers on a night like tonight seem to show the moon paying attention somewhere else, facing elsewhere as it sinks below the horizon. And suddenly I am left with a sky full of stars as I look towards the west as though expecting a curtain call that never comes.

Blessings from the farm - Seth, Dan, Izzy, Katy, Jen, Zach and Teresa